Careme

Ingredients

• Bone-In Pork Loin Chop 2 chops from 1 package $5.05
• Organic Cauliflower 1 small head $4.99
• Grape Tomatoes, 1 PT 1 package $3.29
• Organic Yellow Onion 1 medium $2.99
• Italian Parsley Bunch 1 bunch $1.29
• Organic Lemons 1 lemon $1.19
• Pantry: olive oil, garlic, dried oregano, capers or olives optional, salt, pepper, crushed red pepper as needed pantry

Instructions

1. Prep 1 small Organic Cauliflower ($4.99) into florets, halve 1 package Grape Tomatoes, 1 PT ($3.29), and cut 1 medium Organic Yellow Onion ($2.99) into wedges. Finely chop about 1/4 cup from 1 Italian Parsley Bunch ($1.29). Zest and juice 1 Organic Lemon ($1.19). Mince 2 garlic cloves from pantry.
2. Heat oven to 425°F. On a sheet pan, toss the cauliflower florets from 1 small Organic Cauliflower ($4.99) and the wedges from 1 medium Organic Yellow Onion ($2.99) with 1 1/2 tablespoons olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, black pepper, and a pinch of crushed red pepper. Roast for 10 minutes.
3. Pat dry 2 bone-in pork chops from 1 package Bone-In Pork Loin Chop ($5.05). Season both chops with 1 teaspoon olive oil, 1/2 teaspoon salt, black pepper, and a little lemon zest from the 1 Organic Lemon ($1.19).
4. Pull out the sheet pan, add the 2 seasoned bone-in pork chops ($5.05) and the halved Grape Tomatoes, 1 PT ($3.29), then return to the oven for 12 to 16 minutes, until the pork reaches 145°F and the vegetables are browned and tender.
5. While everything roasts, stir together the chopped Italian Parsley Bunch ($1.29), juice from 1 Organic Lemon ($1.19), 1 small minced garlic clove, 1 tablespoon olive oil, and 1 tablespoon capers or chopped olives if you have them in the pantry.
6. Rest the 2 pork chops ($5.05) for 5 minutes. Spoon the roasted cauliflower, onion, and tomatoes onto plates, top with the pork chops, and finish with the lemon-parsley drizzle. If you want a starch, add crusty bread or pantry grains on the side.